Sunday, June 28, 2015

Eggless Brownie

Yields: 12 pieces


All-purpose Flour (Maida) - 1 1/2 cups (I use unbleached)
Cocoa Powder - 1/2 cup + dusting
Baking Powder - 3/4 teaspoon
Baking Soda - 1 1/2 teaspoon
Salt - 1 teaspoon
Thick Coffee Decoction - 3/4 cup
Whole Milk - 3/4 cup
Vegetable Oil - 1/3 cup
Vanilla Extract - 2 teaspoons
Brown Sugar - 1 1/2 cups
Bittersweet Chocolate Chips - 1/2 cup


  1. Preheat the oven to 425F/ (~160C).
  2. Grease a 9x9 inch cake tin. Dust the pan evenly with some cocoa powder. I used 8X8 inch tin, resulting in taller brownie pieces than the normal serving size.
  3. Sprinkle some cocoa powder on the chocolate chips to coat them evenly. Keep aside.
  4. Sift together maida, cocoa powder, baking powder, baking soda and salt, twice.
  5. In another bowl mix all the wet ingredient - coffee decoction, whole milk, vegetable oil and vanilla extract.
  6. Add brown sugar to the wet ingredients. Mix well.
  7. Add the sifted flour to the wet ingredients, mix using a spatula, until well combined.
  8. Add chocolate chips. Mix gently.
  9. Pour the batter to the prepared tin.
  10. Bake for about 35-40 minutes or until the skewer inserted in the centre comes out clean.
  11. Remove the tin from the oven, place on a wire rack and allow it cool down little bit. 
  12. Cut into squares, serve warm topped with hot chocolate sauce or caramel sauce, topped with pounded peanuts. Add a dollop of vanilla ice cream, if required.
Note: You could add some chopped walnuts, pecans to the batter.


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